Chicken Tostadas with Avocado Dressing

• 2 tablespoons reduced-fat sour cream
• 2 tablespoons fat-free, lower-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 teaspoons canola oil
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1/2 ripe peeled avocado
• 1 1/2 tablespoons canola oil, divided
• 4 (6-inch) flour tortillas
• 2 garlic cloves, minced
• 1 jalapeño pepper, minced
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 1 cup shredded iceberg lettuce
• 1/2 cup chopped tomato
• 1/4 cup (1 ounce) crumbled queso fresco

Combine the first 7 ingredients in a food processor, and process until smooth.

Heat a large nonstick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.

Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.